Chicken Breast / Tenders Recipes

Italian Honey Mustard Chicken
30 Minutes to Prepare and Cook

Ingredients

2 boneless skinless chicken breasts (split)
4 Tbsp honey mustard dressing
1 cup Italian Bread Crumbs

Directions

Split chicken breasts down the center. Rub honey mustard all over chicken, than roll in bread crumbs. Bake at 350 for 25 minutes.

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Baked "Fried" Chicken

Ingredients

2 boneless, skinless breasts
1 egg, beaten
2 cups Kellog's Corn Flakes Cereal, crushed
1 tsp salt
1 tsp pepper
garlic powder
onion powder
cayenne
cumin
herbes de province

Directions

Preheat oven to 350 F.

Mix crushed corn flakes with spices.

Cut breasts in half, dip in egg wash and roll in corn flake mix.

Place in a shallow baking pan or flat cookie sheet, and bake until internal temperature reaches at least 165 F, or about 40 minutes.

Serves 4.

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Crispy Chicken Tenders (Rachel Ray)
Yields: 4 servings

Ingredients

1 1/2 pounds chicken tenders
1 1/2 cups flour
2 eggs, beaten
1/4 cup milk
2 cups breadcrumbs, seasoned or unseasoned
Salt and black pepper

Preparation

Preheat oven to 375°F.

Season the chicken tenders with salt and black pepper. In a shallow dish, season the flour with salt and black pepper then beat the eggs in another shallow dish with the milk. In a third shallow dish, place the breadcrumbs.

Dredge the chicken tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and finally, coat the chicken tenders with the breadcrumbs.

Place the breaded chicken tenders onto a baking sheet and bake in the oven for 12-15 minutes, until golden brown. [My notes: Mine needed to bake for 20 minutes.]

[My variations:

- Use a mixture of crushed corn flakes, rice krispies cereal, mashed potato flakes, herbs and spices -- cumin, garlic, onion powder, etc... in place of bread crumbs.
- Marinate tenders in honey mustard dressing with a dash of ground ginger, onion and garlic powder, salt, cayenne and black pepper for several hours prior to baking. Use this dressing to help crumbs adhere, not egg wash.]


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Gluten Free Bread Machine Recipes

Gluten Free White Bread (excellent -- tried this, very good)

3 eggs, beaten
1 1/2 cups warm skim milk
1 tablespoon apple cider vinegar
1/4 cup olive oil 
1/4 cup honey 
1 teaspoon salt
1 tablespoon xanthan gum
1/2 cup tapioca flour
1/2 cup garbanzo bean flour
2 cups rice flour
1 tablespoon active dry yeast

Mix room temperature eggs with warm milk in bread machine pan (Cuisinart). Add remaining ingredients up to salt. Mix xanthan gum through rice flour and add to liquids in pan. make a well in the middle for yeast. Set on gluten free setting (5; doesn't allow you to choose the loaf size).

234 calories
183
477
258
200
220
1156
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2728 / 10 slices = 273 calories / slice

kitchenmouse
nuffster
hybrid name


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Gluten-Free Bread
Ingredients:

Cooking Directions:
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3 large eggs -- see * Note
9 ounces lukewarm water -- (90 to 95 degrees; 1 cup plus 2 tablespoons)
4 tablespoons melted butter or canola oil
(do not use margarine)
1 teaspoon cider vinegar
2 cups white rice flour
3/4 cup potato starch flour
1/4 cup tapioca flour
2/3 cup non-fat dry milk
3 tablespoons sugar
1 tablespoon xanthan gum
1 1/2 teaspoons salt
1 tablespoon Red Star active dry yeast

* Note: Measure eggs into a 2-cup measuring cup. Add 9 ounces of water
or enough to fill measuring cup to 1 3/4 cup level.

In mixing bowl, thoroughly combine eggs, lukewarm water, melted butter or
oil and cider vinegar with a wire whisk or fork. Pour mixture into bread
pan.

Measure and blend together all dry ingredients, except yeast, with a whisk
or fork. Place into bread pan on top of liquid ingredients. Add yeast on
top of dry ingredients. Lock pan into bread maker.

Program machine for BASIC RAPID or BASIC/SPECIALTY and MEDIUM Bread Color.
Press START/STOP button to turn bread maker on. When mixing/kneading
action begins, use a rubber scraper to assist in mixing for a few minutes.
The machine will then mix the thick batter by itself. The mixture will
not form into a ball of dough, but will be a thick batter that will take
on a swirled appearance on top after about 10 minutes of mixing. After
mixing, the bread maker will then go through the rise cycles and be baked. When the loaf is done, turn bread maker off by holding START/STOP button
down for 3 seconds or until the red signal light goes out. Remove bread
pan using pot holders. Invert pan to remove loaf and cool on rack
completely before slicing.

This recipe yields a 2 pound loaf of bread that will be about 5 inches
high.


Three Variations on GF Bread
http://www.food.com/recipe/3-variations-of-a-gluten-free-bread-recipe-bread-machine-308592

White Bread

Ingredients:

* 2 cups rice flour
* 1/2 cup potato starch
* 1/2 cup tapioca flour
* 2 1/2 teaspoons xanthan gum (or guar gum)
* 2/3 cup powdered milk (or 1/2 non diary substitute)
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons egg substitute (optional)
* 3 tablespoons sugar
* 1 2/3 cups lukewarm water
* 1 1/2 tablespoons dry yeast, granules (or Bread Maker yeast)
* 4 tablespoons butter, melted (or margarine)
* 1 teaspoon vinegar (or dough enhancer)
* 3 eggs, room temperature

Optional

* 1 tablespoon linseed, and (optional)
* 1 tablespoon of cut up sunflower seed (optional)

Directions:

Most of the ingredients can be placed straight into the baking pan of the bread maker in the order suggested in your manual. (Some place yeast on bottom, flour mix next, then sugar and liquids; other suggest the reverse order.).

Place 1 & 1/2 tablespoons yeast in bread pan.

Add all the flours, xanthan/guar gum, milk powder and salt.

Add the sugar.

Beat the eggs.

Combine all the water, the butter, vinegar, and eggs. (If your bread machine manual recipes call for warm water, use that. If it has a pre-heating cycle, put in at room temperature.).

Use the white bread setting at medium crust (if you have this selection). Alternatively 3-4 hour setting.

WHITE & BROWN:.

Exchange 1 cup or both cups of white rice flour for brown rice flour. The results are excellent.

TENDER BUTTERMILK BREAD:

A tasty bread with a distinctive flavor, it seems to stay fresh longer than other breads. Some lactose-intolerant celiacs can use buttermilk, so this may be a boon for them if they are allergic to the soy in some of the baby formulas or the coconut oil in most of nondairy substitutes.

Follow the recipe for White Bread, but substitute 1/2 cup powdered buttermilk for the milk powder and omit the vinegar. Follow bread machine making instructions as per normal.


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Basic Rice Bread

http://www.bread-maker.net/Bread-maker-recipes/Bread-maker-Gluten-Free-Basic-Rice-Bread.htm

Ingredients for one 2-lb loaf:
1 cup fresh gluten-free buttermilk
1/4 cup butter, melted
1 teaspoon rice vinegar
1 1/2 teaspoons salt
2 cups brown rice flour
1/3 cup potato starch flour
1/3 cup tapioca flour
1/4 cup sugar
3 1/2 teaspoons xanthan gum
3 eggs
1/2 cup water
1 1/2 teaspoons active dry yeast

Directions:
Place the buttermilk, melted butter, rice vinegar, and salt in bread pan. Stir with a rubber spatula.

In a large bowl, combine all the dry ingredients except the yeast. Mix will with a whisk. In a separate bowl, combine the eggs and water; beat lightly.

Place 1/2 the dry ingredients in the bread pan. Add the egg mixture. Add the remainder of the dry ingredients; sprinkle the yeast on top. Select Light Crust setting and press Start

Observe the dough frequently during the kneading cycles. If it does not appear to be mixing well, use a rubber spatula to assist it occasionally.

After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cool for 1 hour before slicing.


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Roast Chicken (Basic)

4.5 to 5 lb chicken
herbs: thyme, rosemary sprigs
salt, pepper
garlic cloves, chopped (6-7)

wash and dry chicken with warm water. allow chicken to warm to near room temperature.

preheat oven to 450.

separate skin from chicken by wiggling fingers / hand under skin, without breaking it. rub salt and pepper under skin, inside cavity of chicken and on top of skin. evenly distribute chopped garlic under skin adn inside cavity. insert sprigs of thyme and rosemary under skin, all over, and place remainder in cavity.

place chicken on roasting rack or rotisserie spits over 1 inch diced vegetables (potatoes, carrots, broccoli, etc...)

Bake at 450 for 20 minutes. reduce oven temp to 400. roast for an additional 40 minutes.

Gluten Free Bread Loaf

Vegetarian Times Issue: October 1, 2007 p.75 — Member Rating: -
A good recipe for homemade bread is worth its weight in gold to gluten-intolerant bakers. This soft, chewy loaf fits the bill.

Ingredient List

Makes 1 loaf (10 slices)

* 1 tsp. sugar
* 1 0.75-oz. pkg. yeast
* 1 cup brown rice flour
* 1 cup sunflower seeds
* 1/2 cup ground flaxseeds or flaxseed meal
* 1/2 cup potato starch
* 1/4 cup soy flour
* 1/4 cup tapioca flour or starch
* 1 Tbs. xanthan gum
* 1 tsp. salt
* 2 eggs
* 2 egg whites
* 1/2 cup soymilk or rice milk
* 1/4 cup olive oil
* 1/4 cup molasses
* 1 Tbs. apple cider vinegar

Directions

1. Coat 9- x 5-inch loaf pan with cooking spray. Combine sugar and 1/4 cup warm water. Sprinkle yeast on top, then stir to combine. Set aside.
2. Whisk together rice flour, sunflower seeds, flaxseeds, potato starch, soy flour, tapioca flour, xanthan gum, and salt in large bowl. In separate bowl, whisk together eggs, egg whites, soymilk, oil, molasses, and vinegar.
3. Add dry ingredients to egg mixture, and beat with electric mixer on low speed 1 minute. Add yeast mixture, increase mixer speed to medium-high, and beat 3 minutes. Pour batter into prepared loaf pan; let rise 1 hour in warm place.
4. Preheat oven to 350˚F. Bake loaf 45 to 55 minutes, or until deep golden brown (the outside will look very dark but the inside will be soft and moist). Cool 10 minutes, then turn out onto cutting board, and slice.

Nutritional Information

Per SLICE: Calories: 315, Protein: 10g, Total fat: 16g, Saturated fat: 2g, Carbs: 38g, Cholesterol: 42mg, Sodium: 278mg, Fiber: 5g, Sugars: 6g

Almond Gazpacho

Malaga Almond Gazpacho
Gourmet | August 2002
Adapted from Parador de Gibralfaro, Málaga, Spain

yield: Makes 4 servings
active time: 30 minutes
total time: 3 1/2 hours

Ajo Blanco Malagueño

This gazpacho from Málaga gets its pure white color and creamy consistency from blanched almonds. Sweet green grapes are the...

ingredients

1 (3-inch-long) piece baguette, crust discarded
1 garlic clove
1/2 teaspoon salt
1/4 lb whole blanched almonds (3/4 cup)
1 tablespoon Sherry vinegar (preferably "reserva"), or to taste
1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
2 cups ice water

Garnish: 24 peeled seedless green grapes and 12 peeled cooked small shrimp (about 1/3 lb)
print a shopping list for this recipe

preparation

Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste and almonds in a food processor until nuts are as smooth as possible. Add bread and 1 tablespoon vinegar and, with motor running, add oil in a slow stream, then add ice water and blend well. Force purée through a fine sieve into a bowl, pressing firmly on solids. Discard solids.
Transfer soup to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.

Cooks' note:
·Gazpacho can be chilled up to 2 days.

Lentil Recipes

Armenian Red Lentil and Apricot Stew
Serves 4 to 6

INGREDIENTS:

1 tablespoon olive oil
1 small sweet onion, diced
2 carrots, peeled and finely chopped
1 tsp. ground cumin
1 tsp. ground coriander
salt, to taste
1 1/2 cups red lentils, rinsed and sorted through
5 (or more) cups water or chicken broth
1/2 cup dried apricots, finely chopped
1 Tbsp lemon juice

Directions:

1. Heat the oil in a pot over medium heat. Add onion and carrots. Saute for about 10 minutes, or until vegetables begin to soften.

2. Stir in the cumin and coriander. Reduce heat, cover, and cook vegetables another ten minutes.

3. Add the lentils, apricots, salt to taste, and enough water (or broth) to cover. Bring to a boil, then reduce the heat to medium low. Cook for 15 to 20 minutes, or until the lentils, apricots and vegetables are tender.

4. Stir in lemon juice. If soup begins to thicken too much, add a little more liquid.

5. Remove from the heat. Blend with immersion blender.



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Red Lentil Dal
Bon Appétit | March 1999
yield: Serves 4
This traditional Indian dish is usually served with basmati rice or Indian bread.

Ingredients

1 tablespoon vegetable oil
2 cups chopped onions
3 garlic cloves, minced

3 cups water
1 cup dried red lentils*
3/4 teaspoon turmeric
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger

1 cup basmati rice,* cooked according to package directions
2 plum tomatoes, seeded, chopped
1/4 cup chopped fresh cilantro
1 jalapeño chili, seeded, chopped

Heat oil in medium skillet over medium heat. Add 1 cup onion and 1 minced garlic clove and sauté until tender and golden brown, about 10 minutes. Set aside. Combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Transfer half of lentil mixture to processor; purée until smooth. Return purée to same saucepan. Mix in sautéed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper.

Spoon rice into bowls. Spoon dal over. Top with tomatoes, cilantro and chili.

Breaded Broiled Scallops

4 Servings

Ingredients

4 tablespoons butter, melted
1 1/2 pounds bay scallops, rinsed and drained
1/2 cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
3 cloves garlic, minced
1/4 cup grated Parmesan cheese

Directions

Preheat oven to 400 degrees F (200 degrees C).
Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
Bake in pre-heated oven until scallops are firm, about 20 minutes.


NOTES: Lots of people say to use less breadcrumbs